Granola Breakfast Cookies

Start the day on a sweet note.

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I would eat cookies for breakfast every day if I could—but these days my body demands a little more nourishment to start the day. So on mornings when I want to treat myself, these granola breakfast cookies are the perfect compromise. Chock-full of oats, nuts, and dried fruit, these three-bite treats always start my day on a sweet note.

You’d never be able to tell it, but these cookies are actually vegan. Applesauce and coconut oil step in to replace the richness and moisture typically provided by butter and eggs, while a hefty dose of oatmeal brings both body and texture. The result is a soft, tender cookie with a slight chew: almost reminiscent of a soft granola bar- but ten times better.

Baking cookies properly can be deceptively tricky, especially since different cookies need to be cooked more or less to achieve their optimal texture and flavor once cooled. For best results, these breakfast cookies should be baked until they’re golden on the bottom, set around the edges, and matte on top. They’ll still feel soft in the center, but they’ll continue to set up as they cool.

These cookies are inspired by the best granola I’ve ever had: my friend Franki’s. While many homemade granolas feature a single nut and dried fruit combo—maybe with the occasional seed thrown in—Franki’s features a kaleidoscope of mix-ins: dried apricots, pecans, coconut flakes, raisins, and walnuts. Her magical combo of flavors and textures heavily influenced my choice of mix-ins here—and just how many of them I crammed into each small cookie!

Enjoy!

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Granola Breakfast Cookies

(Makes 18-20)

Prep time: 10 minutes

Bake time: 22 minutes

Ingredients

¼ cup dark raisins

½ cup (100 g.) light brown sugar

⅓ cup unsweetened applesauce

¼ cup refined coconut oil, melted

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ teaspoon kosher salt (I used Diamond Crystal)

½ teaspoon baking powder

¼ teaspoon baking soda

1 cup (80 g.) rolled oats

¾ cup (90 g.) all-purpose flour

¼ cup chopped dried apricots, plus more for topping

¼ cup unsweetened coconut flakes, toasted, plus more for topping

¼ cup pecans, toasted and chopped, plus more for topping

¼ cup pistachios, toasted and lightly chopped, plus more for topping

Equipment: two baking sheets, parchment paper, small pot with lid, large bowl, whisk, flexible rubber spatula, cookie scoop or two spoons

Instructions

1. Arrange a rack in the center of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Add raisins to a small pot and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat, cover the pot, and let sit for 10 minutes. Drain the raisins thoroughly (no need to press dry).

3. Meanwhile, in a large bowl, whisk together the brown sugar, applesauce, coconut oil, vanilla, cinnamon, and salt. Whisk in the baking powder and baking soda, stirring for at least 30 seconds to ensure they’re evenly incorporated, then fold in the oats and all-purpose flour. Fold in the apricots, coconut flakes, pecans, pistachios, and all but a few of the rehydrated raisins.

4. 

   Scoop the dough into balls the size of a ping pong ball (about 2 tablespoons each). Arrange on prepared sheets, spacing an inch apart.

5. Using clean, flattened fingers, press down on each cookie dough ball slightly to flatten (the cookies will not spread much in the oven). Press additional apricots, coconut, pecans, pistachio, and raisins into the top to decorate.

6. Bake trays, one at a time, until cookies are golden-brown on the bottom and set around the edges, 9-11 minutes. (Cookies will be soft when warm but will firm up after cooling.)

7. Let cool on trays for 5 minutes before removing to a wire rack to cool completely.

Originally posted April 21, 2024. Updated on September 20, 2026.